4 servings – 8 points

16 oz 90% lean/10% fat raw ground beef

3 oz no-yolk egg noodles

1/2 cup onion(s)

1/2 cup mushroom(s)

1 1/4 Tbsp all-purpose flour

1 Tbsp mustard

1 cup broth, any type

1/2 cup reduced-fat sour cream

2 Tbsp red wine vinegar

Cook noodles according to package directions. In skillet add ground beef, onion and mushrooms and cook until no longer pink. IN a small bowl, add broth and flour mix well and pour over mix mixture, when starts to thicken, turn off heat and add sour cream mustard and vinegar. Divide into 4 serve and serve over 1/2 noodles.